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Carrot Halva
Gajar ka halva

serves 4


Peel the carrots and grate them either by hand or in a food processor. Put the grated carrots, milk and cardamom pods in a heavy-bottomed pot and bring to a boil. Turn heat to medium and cook, stirring now and then, until there is not liquid left. Adjust the heat, if you need to. This boiling down of the milk will take you at least half and hour or longer, depending upon the width of your pot.

Heat the oil in a non-stick frying pan over a medium-low flame. When hot, put in the carrot mixture. Stir and fry until the carrots have no longer have a wet, milky look. They should turn a rich, reddish colour. This can take 10-15 minutes.

Add the sugar, sultanas, and pistachios. Stir and fry another 2 minutes. OPTIONAL: If you want to add any other fruits/nuts/honeys/anything(!), do so now, having pre-cooked hard fruits (e.g. apples, pears).

This halva may be served warm or at room temperature. Serve the cream on the side, for those who want it.

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